food
CHOCOLATE & VANILLA RECIPES
“TASTE AND SEE. I HIGHLY
RECOMMEND TRYING DIFFERENT
BRANDS OF VANILLA AND CHOCOLATE
BEFORE DECIDING WHAT TO USE"
C H O C O LA T E PU D D IN G W ED G ES
W ITH CIN N AM O N T O A S T S
“I love to scoop up th is ex tra -th ick chocolate
p u d d in g w ith the crisp cinnam on toasts.”
PREP: 45 MIN. CHILL: OVERNIGHT COOL: 2 HR.
BROIL: 2 MIN.
2/3
cup natural unsweetened cocoa powder
1
/
cup granulated sugar
/
cup cornstarch
/
tsp. salt
3
cups w h o le m ilk
/2
cup w h ip p in g cream
10
oz. b itte rs w e e t cho colate (
60
% to
62
% cacao), chopped
2
Tbsp. da rk rum (o p tio n a l)
2
tsp. vanilla e xtra ct
V
4
cup packed brow n sugar
2
Tbsp. unsalted b u tte r, m elted
1
tsp. g round cinnam on
1/8
tsp. salt
12
34
-inch ba guette slices
N atural unsw eetened cocoa p o w d er
D ark grapes (o p tio n a l)
1
. I n large heavy saucepan w h is k cocoa
po w d e r, g ra n u la te d sugar, co rn sta rch , and
1/4
tsp. salt. A d d
1/ 2
cup
o f th e m ilk ; w h is k to a
sm o o th paste. W h is k in
rem aining
m ilk and
w h ip p in g cream . S tir c o n s ta n tly o ve r
m e d iu m h e a t u n til p u d d in g th ic k e n s and
begins to b u b b le a t edges. S tir 30 seconds
m ore. A d d chocolate; s tir 1 m in u te to m e lt.
R em ove fro m heat; s tir in ru m and van illa .
2
. T ra n s fe r p u d d in g to lig h tly o ile d 9 -in c h
d e e p -d is h p ie plate. C ool, un covere d, fo r
2 h o u rs at ro o m te m p e ra tu re . C over and
re frig e ra te o ve rn ig h t.
3
. F o r c in n a m o n toasts, in sm a ll b o w l
c o m b in e b ro w n sugar, b u tte r, cin n a m o n , and
1/8
tsp. salt. S pread o n one side o f each
baguette slice. Place on b a k in g sheet. B ro il
5 to 6 inches fro m he at fo r 2 to 3 m in u te s o r
u n til toasted and sugar m ix tu re is bubbly.
4
. S p rin k le p u d d in g w ith a d d itio n a l coco a
p o w d e r. T o serve, c u t in w edg es o r, w ith a
la rg e spo on, sp o o n in fre e -fo rm w edges.
S erve w ith c in n a m o n to a sts an d grapes.
MAKES 12 SERVINGS.
EACH SERVING
310 cal, 18 g fa t, 25 m gchol, 208
m g sodium , 39 g carbo, 4 g fiber,
6
g pro.
V A N ILLA FLA N W ITH
B U T T E R S C O T C H SA U C E
“F orget ab o u t ca ra m elizin g the sugar.
S im p ly p re ss the brow n sugar, w ith a pin ch
o fsa lt, in the b o tto m o f the dish. I t dissolves
into a sau ce as the fla n bakes a n d chills”
PREP: 25 MIN. BAKE: 35 MIN. COOL: 30 MIN.
CHILL:
6
HR. OVEN: 350oF
3
cups half-and-half
1
vanilla bean o r
2
tsp. vanilla e xtra ct
’/
2
cup packed b ro w n sugar
1
/
2
tsp. salt
5
eggs
/
2
cup granulated sugar
1
. In m e d iu m saucepan h e a t h a lf-a n d -h a lf
and v a n illa bean o ve r m e d iu m h e a t u n til
ste a m in g (140° to 145°F), a b o u t 3 m in u te s
(to o h o t to in s e rt a fin g e r fo r m o re th a n a
m o m e n t). R em ove fro m heat; cover. Steep
fo r 15 m inu tes.
2
. P osition ra ck in lo w e r th ird o f oven. P reheat
oven to 350°F. In sm all b o w l com b in e b ro w n
sugar and
1 2
3
4
/4 tsp.
o f th e salt, p in c h in g and
m a sh in g to e lim in a te lum p s. S poon m ix tu re
in to 9 -in c h d e e p -d is h p ie plate. P ack in to
firm , even layer.
3
. R em ove bean fro m h a lf-a n d -h a lf (le t co o l
i f h o t to h a n d le ); c u t bean le n g th w ise . W ith
p o in t o f sm a ll kn ife , scrape seeds fro m bean
and add to h a lf-a n d -h a lf. B rie fly re h e a t
m ix tu re fo r 1 to 2 m in u te s, j u st to steam ing.
4
. In large b o w l w h is k eggs, g ranula ted sugar,
and re m a in in g
1
/
4
tsp.
salt. G ra d u a lly w h is k in
w a rm h a lf-a n d -h a lf u n til w e ll-c o m b in e d .
5
. S lo w ly p o u r egg m ix tu re in pie p la te o ve r
b ro w n sugar. Som e sugar m a y flo a t u p b u t
w ill settle to b o tto m eventually.
6
. Place p ie p la te in deep ro a s tin g pan. Place
pa n in oven. P o u r b o ilin g w a te r in ro a s tin g
pa n to h a lfw a y u p sides o f p ie plate. Bake 35
to 4 0 m in u te s o r u n til a k n ife in s e rte d in
c e n te r com es o u t clean.
7
. C a re fu lly re m o v e p ie p la te fro m ro a s tin g
pan. C o o l o n w ir e ra c k 30 m in u te s . C o ve r
a n d re frig e ra te a t le a s t 6 h o u rs o r
o v e rn ig h t. T o serve, g e n tly ru n a th in m e ta l
s p a tu la o r k n ife a ro u n d edge o f fla n . In v e rt
o n to s e rv in g p la te . MAKES
8
SERVINGS.
EACH SERVING
282 cal, 13 g fa t, 165 m g chol,
231 m g sodium , 35 g carbo, 0 g fiber, 7 g pro.
e x t r a c t o p t io n s
Pure vanilla extract, vanilla flavoring, and
im itation vanilla can all be equally substituted
in recipes and are o ften listed as sim ply vanilla
o r vanilla extract. Extract can be used in place
o f o th e r form s o f vanilla, bu t the am ount may
need to be adjusted. If substituting extract fo r
ground vanilla beans, use tw ice as much
extract as ground beans. In place o f a vanilla
bean use tw o teaspoons extract. Vanilla paste
and extract can be equally substituted.
KJ
{ }
i
1
v a n illa s u g a r
Vanilla sugar is great to have on hand fo r
adding a subtle sw eet vanilla fla v o r to drinks
and desserts, o r fo r sprin kling ove r toast,
fru it, and oatm eal. W e use it to add an extra
boost o f vanilla to th e Vanilla Dessert
Sandwiches on
pa ge
172
.
To make vanilla sugar, p o u r
4
cups o f sugar
in to a large, clean jar. Using a sharp paring
knife, slit
1
vanilla bean lengthw ise. Insert
b o th halves in to sugar, m aking sure all o f th e
bean is covered w ith sugar. Secure lid and
store in a cool, d ry place fo r
2
weeks before
using. (W ill keep indefinitely.)
170
FEBRUARY 2010
BETTER HOMES AND GARDENS
